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First Video Added to Moscow Times Web Site
The video, a 3 1/2-minute interview with Rose Gottemoeller, director of the Carnegie Moscow Center, examines the informal summit between Presidents Vladimir Putin and George W. Bush in Sochi on April 6. The video can be found on The Moscow Times' homepage, www.themoscowtimes.com.
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Market Matters : Oil Tax Pledge Buoys Markets
Markets surged after the swearing-in of Dmitry Medvedev as president in a pomp-filled ceremony Wednesday and a tax-cutting speech by Vladimir Putin the day after, when he was approved as prime minister.
Russia Investment Roadshow : Scenes From Last Year's Forum
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| Thursday, May 15, 2008
Updated at 15 May 2008 0:17 Moscow Time | |
| The Moscow Times » Dining |
Issue 3853 | 3 Mar 2008
Restaurant News By Nathan Toohey |
Issue 3851 | 28 Feb 2008
French Food to Die For By Nathan Toohey / Staff Writer Taking its name from Francois Vatel, a 17th-century French chef who committed suicide over a botched banquet for Louis XIV, Maison Vatel is a bistro-style French restaurant located under an eponymous deli. |
What to Do: Celebrate Maslenitsa By Maria Antonova / Staff Writer One day after the presidential elections, Moscow will jump into a weeklong Maslenitsa celebration. |
Issue 3850 | 27 Feb 2008
Wine, Lobio and Song By Nathan Toohey / Staff Writer Traktir Via may be newly opened, but it is 100 percent old school. |
Ask the Sommelier Kirill Karnishin is head sommelier at Vinoteca Dissident. |
Issue 3849 | 26 Feb 2008
Kvartira 44, Version 2.0 By Nathan Toohey / Staff Writer Fans of bohemian cafes will be happy to hear that one of Moscow's favorite arty eateries, Kvartira 44, has now become a chain with the opening of a second branch. |
Chef's Secrets: Salad Olivye With Quail A recipe from Yar's head chef Matthew Cooper. |
Issue 3847 | 21 Feb 2008
Cocktails and Totems By Nathan Toohey / Staff Writer A tropical island in the heart of Moscow -- that's the idea behind the newly opened Tiki Bar. And given that its creators are the same group behind such hugely popular cocktail bars as Help, Tema and Booze Bub, it is well-placed to succeed. |
What to Do: Drool at the Royal Table By Maria Antonova If you haven't been to the Tsaritsyno park since its remodeling, the upcoming long weekend offers plenty of time to stroll the pathways, feed the ducks and visit some of the exhibits. |
Issue 3846 | 20 Feb 2008
Belgium in Belyayevo By Nathan Toohey / Staff Writer Jan Primus -- which made headlines last week after a police lieutenant was accused of stealing one of its statues -- deserves attention for another reason: it's one of the best beer restaurants to open in a long time. |
Ask the Chef Giovanni Susini of Italy is head chef at Italyanets. |
Issue 3845 | 19 Feb 2008
Artistic Italian Flavor By Nathan Toohey / Staff Writer Nostro Cafe very much has the feel of an archetypal Ostozhenka cafe. It's slick and professional and definitely has a moneyed air. |
Chef's Secrets: Venison Carpaccio With Poached Eggs, Ruccola and Parmesan A recipe from Yar's head chef, Matthew Cooper. |
Issue 3844 | 18 Feb 2008
A Restored Dynasty By Nathan Toohey / Staff Writer After extensive renovations, the Chinese restaurant Dinastia has reopened. |
Restaurant News By Nathan Toohey / Staff Writer Tsvet Nochi has acquired not only a new chef, but a new menu as well. |
Issue 3842 | 14 Feb 2008
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Yakudza Settles Down By Nathan Toohey / Staff Writer Looks like Gosti was just dropping by, as the downtown cafe that opened less than a year ago is already gone. In its place has opened Yakudza, a pan-Asian eatery. |
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Icon: Inspired Chocolates By Maria Antonova / Staff Writer Vdokhnovenie chocolates come from an era when the greatness of the Soviet Union was defined by ""rockets and ballet,"" as one well-known song goes. |
Issue 3841 | 13 Feb 2008
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Ask the chef Julien Piguet from Switzerland is the new chef de cuisine at The Park Restaurant in the Ararat Park Hyatt Hotel. |
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Something New at Fossil By Nathan Toohey / Staff Writer Moscow sees numerous new restaurants open every week, but then again it sees plenty close as well, which probably explains where they manage to fit them all. |
Issue 3840 | 12 Feb 2008
Get a Few Bad Habits By Nathan Toohey / Staff Writer Bar Vrednykh Privychek, or the Bad Habits Bar, describes itself as not a bar for those leading a healthy lifestyle. |
Chef's Secrets: Cacciuco Bocconcino's head chef Kirill Karmalov shares a recipe for a traditional Italian soup. |
Issue 3839 | 11 Feb 2008
Restaurant News By Nathan Toohey |
Lucky No. 7 at Thai-Thai By Nathan Toohey / Staff Writer Its seems that just about every Moscow sushi bar these days has a few Thai dishes on the menu, or at least a coconut-milk soup. But Thai restaurants are still not all that common in this city, so it's good news when a new one does open that offers full range of Thai dishes. |
Issue 3837 | 7 Feb 2008
Visit the All-Russia Honey Festival By James Marson The Manezh's Central Exhibition Center will host the 19th All-Russia Honey Fair from Feb. 12 to 27. |
Far From Pint-Sized Bar By Nathan Toohey / Staff Writer If any bar could get away with calling 400 milliliters a pint, Gradus Bar is it. |
Issue 3836 | 6 Feb 2008
Ask the Chef Kirill Karmalov is head chef at Bocconcino. |
Enter Noodle Territory By Nathan Toohey / Staff Writer Menza is the first in what is to be a new chain of noodle houses -- in fact, the restaurant is subtitled ""territory of noodles."" Given that it was created by the restaurateurs behind the Gi-No-Taki and Yakitoria chains, it's not surprising to discover that Menza is simple and democratic like a noodle house should be -- although the only other Moscow eatery that it can really be compared to is the Udonyasan chain, which debuted near Novoslobodskaya in September. But while at Udonyasan guests place orders at the counter and then wait for their meal to be brought out to their table, Menza has a more novel system: Customers take a seat and order by filling out a form, ticking boxes next to the dishes they want. The wait staff collect these questionnaires from diners' tables and promptly bring the food out. |
Issue 3835 | 5 Feb 2008
Pan-Fried Sea Bass With Beetroot Andrei Nikitin is chef at the Conservatory Lounge & Bar at the Ararat Park Hyatt Hotel. |
Fusion in Name Only By Nathan Toohey / Staff Writer A name like Fusion Cafe evokes images of high-tech, club-like interiors, copious chrome fittings, acid-etched glass tables and tiny halogen lamps strung above on wires. Naturally, you would expect to find such dishes as lightly seared tuna served with foie gras, wasabi mashed potato and the like. So, it's a bit of a shock to find the recently opened Fusion Cafe could not be more different. |
Issue 3834 | 4 Feb 2008
Restaurant News By Nathan Toohey Valentine's Day promotions are already being offered for those wishing to sign up early. |
Chinesean at Chin Chin By Nathan Toohey / Staff Writer Chin Chin serves ""Chinesean"" food, or at least that's what's written on the front of the menu. Other than this amusing orthographical error, however, Chin Chin tends to get things right. It may be located on the basement level of a shopping center, but it does have its own separate entrance. And as the main dining hall is almost entirely separated from the rest of the arcade, it doesn't feel like you're eating in a food court. In fact, considering that Chin Chin would seem to be counting on attracting the weekday lunchtime crowd, it doesn't strike you as a typical lunch spot -- though it does offer free Wi-Fi. Its large main room is dark but cozy, with the bar area bathed in deep red lighting -- quite the opposite of a Pret a Manger-style place. |
Issue 3832 | 31 Jan 2008
Freedom Sprats By Maria Antonova Golden Baltic sprats drowning in golden oil in a golden tin can added festivity to parties during Soviet times, especially on New Year's, when they were a dinner table must-have. Sprats are a specific type of small herring-like fish, canned in a signature way: The fish is smoked over alder wood cuttings and then covered with oil. The smoking method is traditional for Baltic countries, especially Latvia. Eventually, sprats became so popular in the Soviet Union that any type of fish canned in oil were called shproty. Sprats over buttered black bread garnished with a sprig of parsley was a classic canape that diversified ham-and-cheese sandwiches. |
Flashbulbs & Cocktails By Nathan Toohey / Staff Writer Pyatnitskaya Ulitsa is already home to many bars and restaurants, so Paparazzi certainly has its work cut out for it trying to make a name for itself. It's a classic bar, located in basement, with brick, cellar-like vaulted ceilings, which make for a cozy setting. The paparazzi theme is created with celebrity-gossip magazine covers in the stairwell, black-and-white photos around the walls, and reels of film hanging from the air-conditioning vents. The mannequin with a camera slung around his neck is a slightly creepy addition. |
Issue 3831 | 30 Jan 2008
Ask the Chef By John Wendle Jay Close is the Australian-American chef de cuisine at Dzhusto Banya Dush. |
At Izyum, You Can BYO By Nathan Toohey / Staff Writer BYO is unheard of around these parts, so it is a surprise to see that the recently opened Izyum restaurant offers this opportunity, albeit with a caveat. This Eastern restaurant lets you bring your own alcoholic beverages with the proviso that you spend a minimum of 1,000 rubles per head. This would not be a problem if the restaurant were not so cheap -- it would truly be hard to spend such a sum there. |
Issue 3830 | 29 Jan 2008
Nonsmokers, Alles Gut By Nathan Toohey / Staff Writer The recently opened Schreibikus beer restaurant shares its name with an illustrated character from Soviet-era, German-language textbooks. |
Chef's Secrets: French-Style Rabbit with Peas A recipe from Yar's head chef, Matthew Cooper. |
Issue 3829 | 28 Jan 2008
Double-Decker Eclectic By Nathan Toohey / Staff Writer Moscafe is the latest example of the flavor of the moment -- eclecticism. The new restaurant is the work of the restaurateurs responsible for the popular and inexpensive Soup, but the two really do not have much in common. Moscafe, with its interior a rich collage of various styles, is certainly more upmarket than the minimalist Soup. |
Restaurant News By Nathan Toohey / Staff Writer Nedalny Vostok is celebrating its first birthday, and this Wednesday the pan-Asian restaurant is pulling out all the stops to ensure that the anniversary is a success. |
Issue 3827 | 24 Jan 2008
A Bit of East and West By Nathan Toohey / Staff Writer Mixture's self-stated aim is to provide exactly what its name suggests. The restaurant wants visitors to feel that, upon entering, they have embarked on a round-the-world journey, taking in all manner of familiar and unfamiliar experiences. |
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Icon: Tarkhun By Maria Antonova Bright green, the color of the carbonated drink Tarkhun, was never exactly a natural food color, hence its wild popularity among kids in the Soviet Union. |
Issue 3826 | 23 Jan 2008
Old Favorite Gets a Lift By Nathan Toohey / Staff Writer Tibet Kitchen, one of the city's most enduring Asian restaurants, has teamed up with Doug Steele, one of the city's best-known expat restauranteurs, to undergo a revamp just in time for the new year. |
Ask the Chef By Svetlana Graudt Laura Bridge consults as an executive creative chef at Correa's restaurants. |
Issue 3825 | 22 Jan 2008
Beef Baked With Cheese, Onion and Tomato A recipe from Homemadecafe's head chef Sergei Poletayev. |
U Shveika Reinvented By Nathan Toohey / Staff Writer Just over 10 years ago, Moscow saw the opening of Europe's then-largest mall, the Okhotny Ryad shopping center, which brought a new level of glitz to the city's nascent mall developments. Along with its gaudy gold trim and fancy decor, the Manezh also introduced the capital's first food court and, located just next to it, a slick new Czech beer restaurant -- U Shveika. |
Issue 3824 | 21 Jan 2008
Restaurant News By Nathan Toohey The recently opened second Bocconcino (pictured), located in the Vremena Goda shopping center on Kutuzovsky Prospekt, has brought in a new pizzaiolo to man the pizza oven. Abramo Fornari hails from Forte Dei Marmi and has worked in numerous restaurants across Tuscany. |
Brews With Fine Views By Nathan Toohey / Staff Writer Dubinin is not your typical beer restaurant. There are no tacky knickknacks strewn about the place, no fireplace in the corner. And the wait staff doesn't wear lederhosen or any other cutesy national costumes. |
Issue 3822 | 17 Jan 2008
Bloody Bars By Maria Antonova Besides occasional sugar cubes, satisfying your sweet tooth was not always easy in the Soviet Union. However, generations of children fondly remember the existence of various sugary over-the-counter medicines that made life more exciting. Examples of these are rolls of giant Vitamin C tablets and rosehip cough syrup that was made into ""cola"" by diluting it with mineral water. The strangest of them all was surely gematogen, a type of candy bar with high iron content, achieved by spiking it with processed cow blood. |
Snacks While You Shop By Nathan Toohey / Staff Writer Z-Cafe -- no it's not Zorro's favorite watering hole, but a rather pleasant spot to go for drinks on the corner of Novy Arbat and the Garden Ring. Situated inside the posh new Lotte Plaza retail center, it's surrounded by swank boutiques. Yet unlike the usual mall cafe, it manages some sense of individuality, thanks largely to the fact that besides opening onto the shop floor, it has its own separate entrance from the street. |
Issue 3821 | 16 Jan 2008
Ask The Chief By James Marson Andrei Nikitin is the chef at the Conservatory Lounge & Bar in the Ararat Park Hyatt Hotel. |
Escape to the Tropics By Nathan Toohey / Staff Writer The democratic seafood restaurant File may have gone under, but a similarly sea-themed restaurant has opened in its place -- Caribius. If the thought of marked-down seafood so far from the coast failed to attract a crowd, then perhaps this new tropical island theme might prove more popular, especially among sun-starved Muscovites in the middle of winter. |
Issue 3820 | 15 Jan 2008
Dantes Ready to Duel By Nathan Toohey / Staff Writer First there was Cafe Pushkin, now there is Dantes. Named after Pushkin's nemesis, it could not be more different from Cafe Pushkin. |
Chef's Secrets: Risotto e Saltimbocca Peter-Paul Speckert, chef of Sorry, Babushka and Prado Cafe, shares a recipe for a traditional Italian dish. |
Issue 3819 | 14 Jan 2008
A Hype-Free Hideaway By Jennifer Chater / Staff Writer An obscure lane about halfway between Hermitage Garden and Tsvetnoi Bulvar isn't what realtors have in mind when they crow ""location, location, location!"" |
Restaurant News By Nathan Toohey / Staff Writer The Japanese-Russian cafe Kurily has just introduced two new draft beers, both appropriate for the colder months of the year. The new dark brews are Paulaner Dunkel, an unfiltered wheat beer, and Beamish Irish Stout. |
Issue 3817 | 10 Jan 2008
An Upper-Crust Pizzeria By Nathan Toohey / Staff Writer When the original Bocconcino opened several years ago on Strastnoi Bulvar, it lifted the humble pizzeria genre to a new level of fashionableness. |
Ask the Chef By James Marson Andre Martin from Burundi is consultant chef at Le Royal Meridien National hotel. |
Issue 3816 | 9 Jan 2008
Red Tuna Tartare with Coriander Pesto and Parmesan Cheese A recipe from Julien Piguet, chef de cuisine at the Park Restaurant in the Ararat Park Hyatt hotel. |
Posh Spot for Fresh Pasta By Nathan Toohey / Staff Writer No one could describe Le Mark as central, but the southwest Moscow location certainly does have its fans. In fact, many consider the southwest to be quite a prestigious area in which to live, given the proximity of Moscow State University and that the area is generally spacious and relatively pollution-free. |
Issue 3814 | 27 Dec 2007
Elias Vidal, of Peru, is a catering chef By Maria Antonova Favorite restaurants ""Truffaldino for great wood-fired pizza; Galereya for nouvelle cuisine."" Favorite dish ""I'm from Peru, and I love ceviche. Yuri Navarro used to make it well in Santa Fe restaurant; now he has opened Navarro's."" Which chefs inspire you? ""I was amazed by the stories of Ferran Adria and Nobu Matsuhisa. Never trained as chefs, they had a hunch that they kept developing without knowing what it was. That's a real talent that can't be taught, and that makes them masters."" Comment on Moscow restaurant culture ""Most people have not developed culinary taste yet. Even a wealthy person who was brought up on sour cream can try foie gras and react with, 'What is this lard?' In Moscow, most restaurants don't actually perform to their declared level, which would eventually put them out of business in the West. But here people continue eating bad food if they like the design or the atmosphere. |
Meaty Eats at Pivovarov By Nathan Toohey / Staff Writer Beer restaurants have been duking it out with Italian eateries for the lion's share of new openings this year. Both flavors of restaurants have seen their segment of the market grow exponentially and it would seem that every restaurateur and his dog is choosing one of the two genres for their latest endeavor. |
Issue 3813 | 24 Dec 2007
Bacon-Wrapped Plums Stuffed With French Goat Cheese A recipe from Jay Close, chef de cuisine at Dzhusto Banya Dush. |
Full-House Beer Gallery By Nathan Toohey / Staff Writer Pivnaya Galereya must be doing something right, judging by its popularity. And it certainly is popular: A table is not to be had on Thursday, Friday or Saturday nights without booking in advance -- and not just a couple of hours in advance, but the day before. |
Issue 3811 | 20 Dec 2007
Make a Gingerbread House By James Marson The smell of gingerbread reminds children and adults throughout the world of the Christmas and New Year holiday period -- and in Russia, things are no different. |
Sushi Robot Revolution By Nathan Toohey / Staff Writer The sushi-bot has arrived. No, it's not some B-movie mechanical monster with a brain made of sushi, but the brawn behind the new chain concept from Yakitoria: Bento Yakitoria. |
Issue 3810 | 19 Dec 2007
Ask The Chief By James Marson Leonard Cernko, from Austria, is chef de cuisine at the Ritz-Carlton Hotel. |
They're Biting at Yorsh By Nathan Toohey / Staff Writer Yorsh is not your run-of-the-mill beer restaurant. Unlike most, it avoids German and Czech themes. Its menu doesn't even center on steaks, sausages or other meaty treats. |
Issue 3809 | 18 Dec 2007
A Neighborhood Nook By Nathan Toohey / Staff Writer Hidden inside a lonely courtyard off Prospekt Mira is the recently opened Haus Bar. It is certainly a brave location for this modest, medieval-themed restaurant, as there is no passing traffic except the odd local resident shopping at the grocery store next door. |
Chef's Secrets: Charbroiled Chicken and Vegetable Salad By With Sour Cream A recipe from Narek Avagyan, head chef at the Cafe Ararat in the Ararat Park Hyatt Moscow hotel. |
Issue 3808 | 17 Dec 2007
The Smoky Local Pub By Nathan Toohey / Staff Writer Everyone loves a pub -- or at least everyone in their right mind should. So the residents of Baumanskaya neighborhood were in luck when the Dublin pub opened earlier this year on Staraya Basmannaya Ulitsa. And the Dublin pub certainly has the feel of a real local. |
Restaurant News By Nathan Toohey The Grabli chain of democratic eateries has released a range of festive tortes and cakes, just in time for the upcoming holidays. |
Issue 3806 | 13 Dec 2007
Khash By James Marson Shashliks, kebabs and khachapuri may be the most widely known dishes of Caucasus cuisine but, in the colder months, a rather more unusual delicacy takes its place at the table. |
Sicily in a Slick Setting By Nathan Toohey / Staff Writer The Etazh chain has been expanding at quite the clip of late. The ever-increasing number of these urbane cafes has been providing city dwellers with standardized minimalist interiors plus menus with all the familiar favorites -- a bit of Italian, a dash of Japanese and even a touch of Mexican -- all at reasonable prices. |
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Khash By James Marson Shashliks, kebabs and khachapuri may be the most widely known dishes of Caucasus cuisine but, in the colder months, a rather more unusual delicacy takes its place at the table. |
Issue 3805 | 12 Dec 2007
Ask the Chef Matthew Cooper is the new executive chef at Yar. |
Wild Rice Can Be Tame By Nathan Toohey / Staff Writer The concept behind Diky Ris certainly looks like a winner. Besides the usual sushi, there's a good range of Chinese; the menu even stretches to include a little Southeast Asian and some original creations. |
Issue 3804 | 11 Dec 2007
Big Eats for Real Men By Nathan Toohey / Staff Writer The recently opened Grande Bouffe brings together some heavyweight players from Moscow's culinary circles. |
Chef's Secrets: Crayfish in Saffron Stock Leonard Cernko, from Austria, is chef de cuisine at the Ritz-Carlton Hotel. |
Issue 3803 | 10 Dec 2007
Introduction to Italian By Nathan Toohey / Staff Writer Piatto Italiano is a good starting point for the inexperienced diner looking to get acquainted with Italian cuisine. |
Restaurant News By Nathan Toohey / Staff Writer Bio Gourmet, the organic cafe located in Moscow's posh ""Golden Mile"" neighborhood, has commenced its German Christmas Bazaar. |
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